@blackskullsreaper: Greek Stuffed Shells with Spinach, Feta & Lemon Cream Ingredients: 20 jumbo pasta shells 1 tablespoon olive oil 2 cloves garlic, minced 4 cups fresh spinach, chopped 1 cup ricotta cheese 1/2 cup crumbled feta cheese 1/4 cup grated Parmesan cheese 1 egg, lightly beaten 1 teaspoon dried oregano 1 teaspoon lemon zest Salt and black pepper, to taste For the Lemon Cream Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1/4 cup heavy cream 2 tablespoons lemon juice 1/4 teaspoon nutmeg Salt and black pepper, to taste Directions: Preheat oven to 375°F (190°C). Lightly grease a baking dish. Cook jumbo shells according to package instructions until al dente. Drain and set aside. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from heat. In a bowl, combine ricotta, feta, Parmesan, egg, oregano, lemon zest, spinach mixture, salt, and pepper. Mix until well combined. Stuff each cooked shell with the spinach-feta mixture and arrange in the prepared baking dish. For the sauce: In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk and cook until thickened, about 5 minutes. Stir in heavy cream, lemon juice, nutmeg, salt, and pepper. Pour the lemon cream sauce over the stuffed shells. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly. Let cool slightly before serving. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 6 servings

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Friday 29 August 2025 04:19:33 GMT